I made a "Lemon Chocolate Marble Cake" from a Hershey's Cookbook. I was sneaky and copied it at the store; since my husband was my partner in crime and helped me make doublecheck the ingredients, I'm fairly certain I got the measurements correct. But the lemon cake part doesn't taste like lemon at all. It called for 2tsp grated lemon peel and 1/4 tsp lemon juice. I added all the peel I could get off my lemon which was a little less than 3 tsp and 1/2 tsp because 1/4 tsp seemed like a crazy small amount. Could it have been 1/4 cup and I made a big mistake in writing down the recipe?
The cake tastes good, though, as a regular marble cake. Just no lemon flavor. (Unfortunately it stuck to my new Bundt pan, so it looks awful. Good thing we weren't expecting any guests for Easter dinner. Don't understand why my Pam for baking didn't work this time--but the interior of this Nordicware pan is off-white, so I couldn't see the Pam as well as I would on a dark pan.)
I'm not a baker and don't feel comfortable changing amounts on my own, so I don't know how to increase the lemon flavor without something going wrong. Any help would be appreciated since I would like to try this again--with a heavier coating on the pan!